How to Make Pumpkin Puree in the Slow Cooker

Once you start baking with fresh pumpkin puree you will never go back to the canned stuff. Not only is it way cheaper, it tastes better, it is fresher, moister, and SO easy to make yourself.

Below you will find a few easy steps so you can start stockpiling your pumpkin puree just like I do.

Step 1: Pick your pumpkin. I like to use sugar pie pumpkins.

Step 2: Split said pumpkin in half.

Step 3: Using a spoon scrape seeds and stringy junk from the center of the each pumpkin half.

Step 4: Place pumpkin halves cut side down into the bottom of your slow cooker. If you can not fit them both in, quarter the pieces (or more cuts if needed) so you can fit the whole pumpkin in. Place slow cooker on high for about 2-3 hours. Or until a fork can easily be inserted through skin of the pumpkin.

Step 5: Allow pumpkin to cool a tad so you can handle it easily. Scrape pulp into a bowl and discard pumpkin skin.

Step 6: Use a fork to mash pumpkin until it is lump free.

Store pumpkin puree in freezer proof dishes or bags and keep up to a year in the freezer. Thaw when ready to use.

Totally interchangeable! However, I personally strain mine in a colander lined with cheesecloth as pumpkin has a lot of moisture. After it cooks, I puree it with my immersion blender and allow the water to drain. If you simply freeze the pumpkin without draining the water it may be too "wet" to use in recipes. I've also had it expand in plastic tupperware and break them since water expands when freezing.